Preheat oven to 400°F (200°C).

Scrub the potatoes clean and pierce several times with a fork. Place them directly on the oven rack and bake for 45-60 minutes, or until tender.

While the potatoes are baking, heat a large skillet over medium heat. Add the ground beef, onion, and garlic. Cook until the beef is browned and cooked through, breaking it up into crumbles. Drain any excess grease.

Stir in the chili powder, cumin, paprika, salt, and black pepper. Add the diced tomatoes and diced green chilies. Cook for 5 minutes, until heated through.

When the potatoes are done, remove them from the oven and cut a slit lengthwise in the top of each potato. Gently squeeze the sides to open up the potato.

Divide the beef mixture evenly among the potatoes, spooning it into the slit. Top each potato with shredded cheddar cheese.

Return the potatoes to the oven for 5-10 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let cool for a few minutes. Sprinkle with chopped fresh cilantro.

Serve the loaded baked potatoes with sour cream and sliced green onions, if desired.